Clementine & poppy seed stollen
- Ailsa Burt
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Makes 30-35
More effort
Prep: 45 mins
Cook: 30 mins
plus at least 2 hrs soaking and 3 hrs rising
A star rating of 3 out of 5.1 ratingRate
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Make these festive bites for a Christmas treat. They're packed with fragrant, wintry clementines, and make an ideal gift for marzipan lovers
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Ingredients
Nutrition
Units:
MetricUS
-
150g sultanas
-
300g plain flour
plus extra for dusting
-
7g sachet fast-action dried yeast
-
1 tbsp caster sugar
-
¼ tsp ground cardamom
-
½ tsp ground nutmeg
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½ tsp ground cinnamon
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1 tbsp poppy seeds
-
150ml whole milk
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2 tsp vanilla extract
-
1 egg
-
2 clementines
zested
-
100g glacé cherries
roughly chopped
-
a drizzle of flavourless oil
such as sunflower or rapeseed
-
200g marzipan
cut into 1.5cm cubes
-
75g unsalted butter
melted
-
100g icing sugar
plus extra for dusting
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Nutrition: Pe serving (35)
- kcal112
- fat3g
- saturates1g
- carbs19g
- sugars10g
- fibre1g
- protein2g
- salt0.2g
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Method
-
step 1
Put the sultanas in a heatproof bowl and pour over 100ml boiled water from the kettle. Leave to soak for at least 2 hrs, or overnight.
-
step 2
Tip the flour, yeast, caster sugar, spices, poppy seeds and 1 tsp salt into a large bowl. Heat the milk in a pan over a low heat, or microwave until just warm – do not boil. Whisk the vanilla and egg into the warm milk, then pour into the dry ingredients. Use your hands to combine into a soft dough, then tip out onto a work surface and knead for 8-10 mins until soft and springy. (You can also do this in a stand mixer fitted with the dough hook for 5 mins.)
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step 3
Drain the sultanas well, then knead into the dough along with the clementine zest and cherries, until the fruit is evenly distributed. Clean the bowl and lightly oil it. Return the dough to the bowl, cover with a clean tea towel and leave to rise in a warm place for 2 hrs, or until doubled in size. Or, do this in the fridge overnight.
-
step 4
Using floured hands, remove the dough from the bowl and knead roughly for 10 seconds, then divide the dough into 30-35 pieces, about 20-25g each. Line two large baking trays with baking parchment. Flatten each piece of dough in your hands, then put a cube of marzipan in the middle, fold up and pinch the bottom to seal, then roll into a smooth ball. Put on a baking tray and repeat. Cover and leave somewhere warm to rise for 1-2 hrs until doubled.
-
step 5
Heat the oven to 180C/160C fan/gas 4. Bake for 20-25 mins until golden brown, then leave to cool for 10 mins. Pour the melted butter into a bowl and add the stollen, then quickly sift over the icing sugar, tossing well to coat. Transfer to a wire rack to cool completely. Will keep in an airtight container for up to four days.
Recipe tip
Find cake tins in charity shops and line with baking parchment before putting your bakes in. You can also use recyclable cardboard
boxes and paper bags. Put the cakes in individual white muffin cases so they don’t stain, then pop in the bag or box.
Recipe from Good Food magazine, Homemade Christmas 2024
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A star rating of 3 out of 5.1 rating
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